Spinach Lasagna Roulade Recipe
3

Spinach Lasagna Roulade


M L Recipe

By M L
mcmaven


This is a very simple recipe that looks great and tastes even better. I started making my lasagna this way because it seems to cook more evenly and provides clear serving sizes. There's no egg used in this recipe, but the filling doesn't suffer a bit in my opinion.

pinch tips: How to Measure Ingredients


Rating:
Serves:
4
Prep:
25 Min
Cook:
35 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
My family usually enjoys anything with spinach in it and this dish is no exception.  In fact, my son wanted the leftovers to take to work with him!  It is easy to prepare and, while we liked it just as is, it would also be good with ground beef added to the sauce.

Ingredients

1 box
spinach, frozen
1 small
ricotta cheese carton
1 c
mozzarella cheese, shredded
1 1/2 c
parmesan cheese
1 Tbsp
garlic, minced
italian seasoning, dry
salt and pepper
12
lasagna noodles, cooked
1 jar(s)
spaghetti sauce

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Spread small amount of spaghetti sauce in the bottom of a 9 x 13" baking dish.
3
Combine cheeses, reserving a small amount of parmesan for sprinkling over the finished dish; add garlic.
4
Add spinach; mix in Italian seasoning, salt and pepper to taste.
5
Spread out cooked lasagna noodles; place a small amount of the filling mixture along the entire length of each noodle; when done, roll each noodle up and place into the baking dish.
6
Top with remaining sauce and sprinkle tops with parmesan; bake for 30 minutes or until cheese begins to brown slightly.
7
Leftovers are great... if you have any!

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Collection: Meatless Mondays
Other Tags: Quick & Easy, Healthy
Hashtags: #lasagna, #roulade

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